Serves: 5
Total Calories: 286
Shuck the corn; remove kernels from cobs with sharp knife. Shell oysters and drain, reserving the liquor. Combine olive oil and shallots in large sauté pan. Cook over medium-high heat until shallots are translucent. add garlic and potato. Cook for 2 minutes, stirring constantly. Add the champagne. Cook for 1 minute. Stir in the corn, reserved oyster liquor, and chicken stock. bring to a boil and cook for 7 minutes. Stir in cream and heat thoroughly. Add oysters. Cook until edges of oysters have curled. Season with salt and pepper. Stir in parsley and serve immediately.
This Champagne, Oyster, and Corn Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
